Breakfast and Brunch Recipes

Easy Cherry Almond Coffee Cake

A piece of cake to make, but it doesn’t look it! Turn a can of cinnamon rolls into a festive brunch item or gift from the kitchen.

Easy Cherry-Almond Coffeecake

Prep: 10 min | Yield: 6 servings


  • 1 (12.4 ounce) can Pillsbury® refrigerated cinnamon rolls with icing
  • 1 cup cherry pie filling (from 21 ounce can)
  • 1 tablespoon slivered almonds*


  1. Heat oven to 375 degrees F. Spray a 9 inch round cake pan with cooking spray.
  2. Separate dough into 8 rolls. Cut each into 4 pieces; place rounded side down in pan.
  3. Spoon pie filling over dough.
  4. Sprinkle with almonds.
  5. Bake for 25 to 35 minutes or until deep golden brown.
  6. Cool in pan for 3 minutes.
  7. Place wire rack upside down over pan; turn rack and pan over. Remove pan. Place heatproof plate upside down over coffee cake; turn over.
  8. Remove cover from icing; microwave on High 3 to 7 seconds.
  9. Stir icing; drizzle desired amount over warm coffee cake.
  10. Cut into wedges; serve warm.


* Sliced almonds can be substituted for the slivered almonds.


Per serving: Calories 250 (Calories from Fat 70), Total Fat 8g (Saturated Fat 2g, Trans Fat 2 1/2g), Cholesterol 0mg; Sodium 450mg; Total Carbohydrate 43g (Dietary Fiber 2g, Sugars 24g), Protein 3g

Percent Daily Value*: Vitamin A 0.00%; Vitamin C 0.00%; Calcium 0.00%; Iron 6.00%

Exchanges: 1 Starch; 2 Other Carbohydrate; 1 1/2 Fat

Carbohydrate Choices: 3

* Percent Daily Values are based on a 2,000 calorie diet.


Recipe and photo used with permission from: Betty Crocker

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